Halve and dice the baby plum tomatoes, and then pop these in a large mixing bowl with half a tablespoon of the basil infused olive oil, a pinch of sea salt flakes and some freshly ground pepper.

Next, prepare the Echalion shallots and onion. Once all chopped & diced, put the coconut oil in a frying pan on a medium heat, and add the onions & shallots. Cook until they’re almost completely translucent, about 2-3 minutes max. Add the onion mix to the bowl with the plum tomatoes.

Next, finely dice the garlic clove, and roughly chop the basil. Add these to the mixing bowl with the tomatoes, add another pinch of sea salt flakes and stir altogether. Drizzle 1 tbsp of the olive oil on top, and leave to sit for at least ten minutes. You can either toast the slices of bread in a toaster, or grill it in the oven – the latter will produce slightly more rustic, chargrilled toast. Once the bruschetta has been left to rest for at least ten minutes, it’s ready to eat. To serve, take two slices of freshly toasted bread and spoon two heaping tablespoons of bruschetta on each slice. Cut on the diagonal and enjoy.